Ribeye Pita Wrap with Haywire Pinot Noir

This Ribeye Pita Wrap is the ultimate handheld delight for summer! Tender grilled ribeye, fresh greens, crisp cucumber, juicy grape tomatoes, and grilled asparagus wrapped in warm pita bread, topped with zesty Ancho Sauce. Pair with Haywire Pinot Noir for a perfect summer bite!

Recipe and Images by: Miguel Curiel – La Chula Mexican Kitchen

SERVES: 4 TOTAL TIME: 1 hour 15 minutes 

Ingredients:

For the Pita Wrap:

• Warm pita bread
• Leafy greens (your favourite, e.g., arugula, spinach, or mixed greens)
• Grilled ribeye steak, sliced
• Grilled asparagus, cut into bite-sized pieces
• Cucumber, sliced
• Grape tomatoes, halved
• Extra virgin olive oil
• Sea salt

For the Ancho Sauce:

• 1/2 cup sour cream
• 1/2 cup Greek yogurt
• 1/2 cup mayonnaise
• 3 tablespoons Ancho Rub
• Drizzle of olive oil
• Juice of 1/2 lime

Suggested Wine Pairing:

• Haywire 2021 Pinot Noir

Instructions:

1. Prepare the Ancho Sauce:
   1. In a mixing bowl, combine sour cream, Greek yogurt, and mayonnaise.
   2. Add the Ancho Rub, a drizzle of olive oil, and the juice of 1/2 lime.
   3. Mix until well combined and smooth. Set aside.
2. Grill the Ribeye Steak:
   1. Preheat your grill to medium-high heat.
   2. Season the ribeye steak with salt and pepper (or your favourite seasoning).
   3. Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
   4. Remove from the grill and let it rest for a few minutes before slicing thinly.
3. Grill the Asparagus:
   1. Toss the asparagus in olive oil and season with salt.
   2. Grill the asparagus for about 2-3 minutes, turning occasionally until tender and slightly charred.
   3. Remove from the grill and cut into bite-sized pieces.
4. Assemble the Pita Wrap:
   1. Warm the pita bread on the grill for about 30 seconds on each side or until soft and pliable.
   2. Spread a generous amount of Ancho Sauce on the pita bread.
   3. Add a handful of your favourite leafy greens.
   4. Place slices of the grilled ribeye steak on top of the greens.
   5. Drizzle more Ancho Sauce over the steak.
   6. Add the grilled asparagus pieces, cucumber slices, and grape tomatoes.
   7. Drizzle with extra virgin olive oil and sprinkle with a pinch of sea salt.
5. Serve and Enjoy:
   1. Pair your Ribeye Pita Wrap with a glass of Haywire 2021 Pinot Noir.
   2. Enjoy your delicious handheld summer bite!

This Ribeye Pita Wrap is perfect for a summer BBQ or a casual outdoor meal, offering a delightful combination of grilled flavours and fresh ingredients wrapped in warm pita bread.